Home made Hot Cross Buns


Have to quickly show you all what I made yesterday for my kids!

There are my home made hot cross buns. They were so good! And out of 16 there is only three left – yes, my kids had a feast.

Although its hard to believe but these Hot Cross Buns tasted so much better than store bought. It may simply be because they are fresher than you will get anywhere. Straight out the oven they were to die for.

They do take some time to make, but dont let this deter you. Making these yourself, you are in control of the ingredients and thus the additives and preservatives that are used.

These are going to be great in my kids lunch boxes as they will freeze and with the recipe making 16 – thats a whole weeks worth for two kids with some left overs for mum!

I use only organic products.


1 1/2 cups (375ml) warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) plain 00 flour
1 tsp salt
3 tsp mixed spice
1 cup (170g) sultanas
1/4 cup (45g) currants
1/3 cup (80ml) cold water
1/2 cup (170g) apricot jam

Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, drought-free place for 10 minutes or until frothy.
Step 2

Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the center. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
Step 3

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 4

Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
Step 5

Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
Step 6

Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.


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Categories: Recipes, Snacks and Treats

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